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Share your best secret recipes

I have an excellent steak preparation recipe

You need:
2 quality sirloin steaks
soy sauce
cajun seasoning

Heat the pan, then add a few dashes of soy sauce (not too much), let it simmer for about 10 sec
Add cajun seasoning to both sides of steak (to your liking) and then put them both in the pan
Cook to your preference

Best tasting steak ever.

I made this for a special at a restaurant I used to work at...all the chefs loved it!

BE WARNED!

It's very very rich...


Chocolate and Mocha Orgasm with Hazelnut chocolate sauce
© Yatmund Christiansen

Mocha and Mascarpone Cream:

1000 g Mascarpone
1000g Thickened Cream
8 Leaves of Gelatin
2 tbsp Mezzala
12 egg yolks
400 g Sugar
15 tsp Instant Coffee
Method:

Whisk the egg yolks and sugar together until it's doubled in volume, as a cold sabayon.
Then whisk mascarpone till it's soften, and fold through the cold sabayon.
Soak gelatin sheets, and take about 1/4 of cream and heat on stove on low heat.
With remaining cream, whisk until soft peaks and fold through mascarpone and sabayon mixture.
With the coffee, dissolve it into the hot cream.
Take your gelatin sheets, remember to squeeze all excess water and dissovle it into the hot coffee/cream.
Then fold your coffee/cream mixture into the mascarpone/sabayon mixture.
Fold in Mezzala.
Put it in fridge to let it set.

Chocolate Genoise:

1 cup sugar
6 whole eggs
1 cup flour
50 g Cocoa Powder

Method:

Whisk eggs and sugar until your form a cold sabayon.
Sift in cocoa powder and flour together and fold through sabayon.
Bake at 180 for 12-15 minutes.



Kahlua soaking liquid:
100 ml Kahlua
200 ml Sugar Syrup (50/50)
(To make a sugar syrup, simply add the same amount of sugar and water together and bring to the boil)

Method:
Just mix together and set it aside

Chocolate Ganache:
400g Dark Chocolate
200g Cream

Method:
Melt chocolate over bain-marie, and simply add the cream to it. Set it aside.

Hazelnut Chocolate Sauce:
200g Hazelnut chocolate (Prefferably in block form)
400g Cream
Method:
Finally grate the hazelnut chocolate.
Heat the cream up and add grated chocolate, constantly stirring so chocolate can melt evenly.
If for some reason you can't get hazelnut chocolate in block form, simply melt chocolate in bain marie and add cream the cream to it. (Cream doesn't have to be warmed up)


Assembling:

Get a pastry bag with a star nozzle and fill it up with the mocha and mascarpone cream mixture, make sure it's set properly though!
Cut the Chocolate genoise in desired shapes, and soak it in the kahlua liquid, squeeze out any excess liquid.
Put soaked genoise into mould, and then put on top the mocha and mascarpone cream.
Take another soaked genoise, put on top of the mocha and mascarpone cream.
Put another layer of mocha and mascarpone cream.
And then put another layer of soaked genoise.
Take the chocolate ganache, and pour on top of the the last layer.
Let the whole assemble set in cooler for approx 8 hours.

When it's set, take the Chocolate and Mocha Orgasm out of mould and pour over the Hazelnut Chocolate sauce.

Bon appetit!

Sweet Zombie Jesus, Zandesh isnt that recipe technically a crime against humanity?

I'm sure I saw it somewhere in the international human rights laws somewhere.


Sounds nice.

keep the recipes coming guys

okay - a fave of mine...

creamy chicken & mushroom pasta

you need

* Chicken breast fillet
* mushrooms
* thickened cream
* white wine
* clove of garlic
* wholegrain mustard
* black pepper
* penne pasta (please do not try this with any other type!)

Put pasta into boiling water & cook as per packet instructions - don't forget to add salt & olive oil to the water to prevent the pasta from sticking together

While pasta is cooking, heat a frypan. Placed chopped garlic in, and cook until brown. Add chicken, and cook until just white. Toss in mushrooms and cook until mushrooms have reduced. Add 2 Tablespoons of Wholegrain mustard, a few splashes of wine, pepper and cream. Bring to boil, stirring constantly.

Serve pasta in deep bowls, topped with cream mixture - and with a side of garlic bread

it sucks being a chef at times...you tend to want to critisize people's recipes and cooking...

you want to critizise my recipe?

Yes...


(please don't take it personal)

LOL^^^
Here's a good one..
"Egg-Flames"

(1 serving)
2 eggs
1/4 cup milk
2 slices of provaloni cheeze
hot salami -- sliced in thin pieces
hot sauce (chilli)

Mix eggs & milk, then fry.

Put provaloni cheese slices on top of egg.

Top with salami strips and hot sauce.

Fold in half and fry for 2 minutes with a lid on top of the frying pan to steam the spice into the egg.

Zandesh: That's great you're a chef. Cooking really interests me even though I'm crap at it.

What's your background in cooking and do you specialise in any particular type?

Also hit us up with some easy dinner type recipes that are tasty but dont lots of effort or strange ingredients to prepare!

Brie in filo

You need:-

1 wheel of brie
raspberry jam
filo pastry

stick the jam on top of the cheese then wrap the whole lot with about 6 layers of filo, stick it in the oven at 180 for about 15 mins.

my special:

ingredients
2 packets of chicken 2 minute noodles
grated cheese
sweet chilli sauce.


method:

boil water for 2 minutes
crush and add noodles
boil for another 2 minutes
add cheese
microwave for 40 seconds
add sweet chilli sauce.

viola.



i'm a simple man

Macksta said:

Zandesh: That's great you're a chef. Cooking really interests me even though I'm crap at it.

What's your background in cooking and do you specialise in any particular type?

Also hit us up with some easy dinner type recipes that are tasty but dont lots of effort or strange ingredients to prepare!

Click to expand...

I'm still only an apprentice but yeah, I was brought up with asian cooking, since my mum is malaysian/indian. Chef wise though, I've been in austrlian modern cuisine, from a la carte and function to bistro and grill. I've been exposed to quite alot of types of cooking. I'm probably going to do a year of my apprenticeship in London. I've already book my ticket for a trip to malaysia and england, so when I'm in England I will be snooping around and checking out my oppurtunities there.


I only just woke up, so I can't be arsed thinking about any easy recipe's

^Wow. -=Falls over=-
I'm so trying this.

One question - - - how do you stop the Brie from melting into a mega mess?

Re:

CHiLD-0F-THE-BEAT said:

^Wow. -=Falls over=-
I'm so trying this.

One question - - - how do you stop the Brie from melting into a mega mess?

Click to expand...

You don't!
Just make sure when you wrap it in filo you seal it with a bit of melted butter

Sorry i shopuld have posted this advice first time round.

i CBF to write down the details but i love to cook grilled sweet chilli prawns. you cut the heads off cut the prawns down the middle lenth ways and marinate them in sweet chilli sauce with a bit of oil, garlic, and lime juice.

oh a chinese beef and asparagus with oyster sauce is also bloody good but im too lazy to write the recipie down.

All the best recipes were in the Aus Munchies Recipe Thread

Zandesh said:

Mocha and Mascarpone Cream:

Click to expand...

mascarpone is a heart attck in a container.